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Filling:

  • 1 1/2 pounds of ground beef
  • 4 chicken breasts filleted  (optional )
  • 3 tbsp oil
  • 3 cups finely chopped onion (about 4 medium onions)
  • 1 ½ tbsp garlic powder
  • 1 1/2 tsp ground cumin
  • 2 tsp salt, or to taste
  • 1/2 tsp ground pepper
  • 2 tsp sweet paprika
  • 1/2 c raisins (soaked in hot water for 20 minutes and then drained)
  • 12 black pitted olives  (optional)
  • 4 tbsp sugar

Directions:

 

  1. Cook the chicken in boiling water or in the microwave and set aside.
  2. When the meat is cool, cut the chicken into small pieces.
  3. Heat the oil in a large skillet. 
  4. Add the onions and sauté until tender. 
  5. Add the ground beef, garlic, cumin, salt and black pepper. 
  6. Sauté, stirring frequently until the meat and onions release their juices about 7 – 10 minutes. 
  7. Add the paprika and sugar; cook 1 minute and turn off the heat. 
  8. If the mixture is too dry, add a bit of the chicken broth.

Corn Topping:

  • 11 cups frozen corn well defrosted
  • 3/4 c milk
  • 4 tbsp butter or margarine
  • 1 tsp salt or to taste
  • 1/2 tsp ground black pepper
  • 1 egg, slightly beaten
  • 8 tbsp sugar
  • 8 tbsp powdered sugar

Directions:

  1. For a “rougher” casserole type dish, add milk and mash the corn a bit with a fork.  For a more “pie-like” dish, puree the corn kernels, in batches, with the milk in a blender or food processor.
  2. Melt the butter over medium heat in a large skillet. 
  3. Add the corn puree, salt, pepper and sweetener. 
  4. While stirring constantly with a wooden spoon, add the egg. 
  5. Cook, stirring constantly over low heat until the mixture has slightly thickened, 3 to 4 minutes. 
  6. Taste for seasoning, and adjust if necessary.

 Assemble and Bake:

  1. Preheat oven to 375 degrees. 
  2. Butter a large casserole dish. 
  3. Spoon the beef mixture into the dish; arrange the chicken, raisins, and olives on top. 
  4. Cover with the corn topping. 
  5. Sprinkle the powdered sugar on top of the pie. 
  6. (The dish can be prepared ahead up to this point.  Refrigerate until ready to bake and serve.)  Another option for storage is to put the meat mixture (minus the olives) and the corn topping (minus the powdered sugar) into separate freezer-safe containers (large ziploc bags work just fine). Defrost, combine, and bake at any time.
  7. Bake the pie 35 minutes, or until the topping is slightly caramelized. 
  8. If your dish is pretty full, It is a good idea to place the dish on a cookie sheet or aluminum foil so as not to drip onto the oven’s surface.
  9. Serve hot.